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Cornmeal Griddlecakes With Smoked Salmon

Chef Instructor Corbin Evans, of the Restaurant School at Walnut Hill College in Philadelphia makes cornmeal griddlecakes and serves them with smoked salmon.

Ingredients

Fresh corn on the cob

2 Cup (32 tbs), sliced off the cob (about three ears)

Jalapeno pepper

1 Medium, finely diced

Red bell pepper

1⁄2 Cup (8 tbs)

Green onion

1 Large

Flour

1⁄4 Cup (4 tbs)

Cornmeal

1⁄2 Cup (8 tbs)

Baking powder

1 Teaspoon

Baking soda

1⁄4 Teaspoon

Salt

1⁄2 Teaspoon

Sugar

1 Teaspoon

Egg

1

Buttermilk/Whole milk

1⁄2 Cup (8 tbs)

Mild hot sauce

1 Teaspoon

Smoked salmon

1 Medium

Creme fraiche

1 Tablespoon

Chives

1 Teaspoon

Directions

MAKING
1. In a bowl, mix flour, cornmeal, baking powder, baking soda, salt and sugar.
2. Add the wet ingredients egg, buttermilk or milk and mild hot sauce to the dry ingredients and mix just until moistened.
3. Fold in the vegetables – corn jalapeños, bell pepper and green onion and let it set for at least 10 minutes.
4. In a large heavy skillet heat oil and drop heaping tablespoons full of corn mixture into the oil flattening each one a bit with the back of the spoon.
5. Pan-fry until golden on one side, flip them over, fry until golden and drain on paper towels.

SERVING
6. Serve hot with a slice or 2 of smoke salmon, a dollop of Crème Fraiche and garnish with chives.